Discovering and showcasing savoury eats and tempting treats

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It’s that time of year when everything is so fresh and you just want to eat it all! I was catering for a number of people a few weeks back and jumped at the opportunity to use asparagus as it is in season right now. These tasty little treats would be a great addition to any dish, and they’re perfect for dunking into hollandaise sauce or soft boiled eggs.

Ingredients

Equal amounts of:

Asparagus

Streaky Bacon

Black Pepper

Directions

Pre-heat the grill to medium. Remove all of the woody ends of the asparagus if they have not been already done, you can do this by snapping off the ends or slicing about an inch off from the bottom. Wrap the bacon tightly around each asparagus stem. Transfer all of the wrapped stems to a baking tray and grill until the bacon is golden and crispy. Season with black pepper.

If you’re in need of a savoury snack but don’t want the additives these are a delicious substitute to crisps or nuts.

Healthy, cheap and easy to make.

Serves 2 as nibbles | Ready in 40 mins

Ingredients

1 Tin of Chick peas

1/2 TSP of Salt

1 TBSP Ground coriander

1 Flat TBSP Cumin seeds

A litte bit of Crack black pepper

A generous pinch of Chilli flakes (if you dare!)

1 TBSP Olive oil

Directions

Pre-heat the oven to 210C / 425F / Gas Mark 7. Drain the tin of chick peas well then pat them with a paper towel to remove any excess water. Tip the chick peas into a bowl along with all the spices and oil. Coat the chick peas in the spices. Line a tray with baking paper. Transfer the chick peas to the tray and spread out evenly. Bake in the oven for around 30 – 40 mins, until brown and crispy!

Melt the chocolate by blasting it in the microwave, check every 30 seconds, so that it doesn’t burn. In a non stick pan, add the milk and instant coffee. Turn on the hob heat to medium and allow to simmer. Whilst the milky coffee is warming, dip the rim of the coffee cup into the melted chocolate and then into the cocoa power, tap off any excess powder and leave to one side. Add the remaining melted chocolate to the milk and stir with a whisk. Once the milky mocha has fully combined transfer to a jug, then pour into the chocolatey coffee cups. Sip the heavenly coffee in the company of your favourite person and comfort of your favourite blanket.

Wanting make breakfast in bed for your loved one, but theres nothing to eat? Well fear not! You can create this dish in no time and still leave extra time for snuggles!

Ingredients

1 tin of chopped Tomatoes

1 Tsp of Harrisa paste or Smoked Paprika

2 Eggs

4 Pieces of bread

Salt

Any herbs (to top)

Method

Pre-heat the oven to 180c on fan setting. Stir the chopped tomatoes with the chosen spices and a little salt. Pop the toms into ramekins or a baking tray, whatever you fancy. Crack the eggs on top of the tomatoes. Put them in the oven and leave for 20 mins. (Get back into bed) Check after 10 mins. Once the eggs are almost cooked, toast the bread and slice in to soldiers for dipping. Remove the eggs from the oven and leave to cool for 5 mins. Serve with the soldiers, a cuppa and a sleepy smile for your loved one.

This recipe is deliciously simple and healthy. It is a sure crowd pleaser, combining two traditional ingredients; peas and fish. You can knock up this recipe in no time using store cupboard ingredients already at home.

Serves 2 | Cooking Time 30mins

Ingredients

2 medium Potatoes

3 cloves of Garlic

2 Onions

1 Chicken stock cube

A couple of shakes of Chilli Flakes

4 Fish Fingers / similar crumbed fish fillets

400g of Frozen Peas

2 Pints of Water

Method

Pre heat the oven to the recommended heat on the fish’s packaging. Roughly chop the onions and garlic. Sauté the onions and garlic in a deep stock pot until soft. Chop the potatoes into small cubes to speed up the cooking process. Once the garlic and onions are soft; add the water, stock and the potatoes to the pan. Cover with a lid. Put the fish on a baking tray and pop into the preheated oven. Turn halfway through the recommended cooking time.

When the Potatoes are soft, tip in the bag of frozen peas and add the chilli flakes. Re-cover with the lid and leave for a further 5 mins. Check that the fish is cooked and crispy, then remove from the oven to cool a little. By now the peas should have cooked, if so, remove from the heat and bend until smooth. Top with the crumbled up fish.

Believe it or not, every item in this is from the freezer or the cupboard.

Super easy and so so delicious!

Ingredients

4 frozen cod fillets

200g of frozen spinach

2 tins of chopped tomatoes

100g frozen mixed peppers

2 onions

2 cloves of garlic

1 heaped TSP of paprika

1 or 2 shakes of chilli flakes

Cous cous to serve

Directions

Pre-heat the oven to 180c. Roughly chop the onions and soften in a pan. Add chopped garlic and the rest of the ingredients to the pan and bring to the boil. Once bubbling, reduce the heat and simmer. When the sauce has reduced, pour into an oven proof baking dish. Pop the frozen cod fillets into the sauce and then cover with foil. Bake in the oven for 30 – 40 mins. Serve with seasoned cous cous and enjoy.

Honey and cinnamon porridge is just one of those dishes that should be guilty but it’s really not. This dish is really perfect during those winter months where you want to curl up in bed. These are simple store cupboard items that you are bound to have lurking around at the back of your cupboards. Give the porridge a makeover to start your day right.

Ingredients

50g Porridge oats

300ml of milk/water (i used skimmed milk)

1 heaped TSP of ground cinnamon

1 TBSP of honey (brown sugar is a good substitute)

Your favourite bowl..

Directions

Weigh out your ingredients. Try not to waste your ingredients, there is nothing worse than grey gloopy porridge.

You can make the porridge in the microwave if you don’t want to cook over the hob. Zap in minute intervals, stirring each time until you have reached your desired consistency.

To cook on the hob, add the oats, milk and cinnamon to the pan. Stir the mixture. Turn the hob on to a medium heat. Stir the porridge constantly, making sure that it doesn’t burn. Continue until you are happy with the texture. Transfer the porridge to your favourite bowl, then top with a good drizzle of honey, enjoy!

Tip: If you are cooking your porridge on the hob, fill the pan with hot water immediately after cooking to save time washing up.

Okay, so yesterday was the year anniversary of Josh and myself leaving the UK for our 11month trip through Asia and working in New Zealand. We are back! As you can tell, my beloved blog has been highly neglected over the year, which is due to good reason to the fact of: lack of facilities, lack of food that isn’t noodles, and sometimes we were in the middle of nowhere without any internet access (the lack of internet was greatly welcomed at times).

Yes, I know its late for new years resolutions but this whole new year is a whole new adventure and i want to bring you guys and my blog with it. I am not setting myself high expectations, but a promise i will commit my time and foodie thoughts to you guys and this blog!

These are fantastic for the summer time but can be enjoyed all year round! All you need is 4 ingredients, a blender and some straws.

Ingredients

300ml of your favourite Rum

2 Table spoons of sugar syrup ( if you have none Honey is fine)

2 Lemons peeled and deseeded

4 cups of Ice

Serves | 4 cocktail glasses | 2 large cups

Directions

Tip the lemon, rum and sweetener into the blender. Blend until smooth then remove. In the empty blender, blend all of the ice. Blend to a smooth slush consistency, re-add the lemon mixture and whizz until completely combined. Pour into a glasses of your choice and enjoy!

Upgrade your frozen prawn risotto to this mouth watering fresh fish delight. Don’t get me wrong, i do use frozen prawns for fish pies, thai noodles etc, but its nice to treat yourself every once and a while to some fresh shellfish.

Luckily we are living next-door to the Auckland CBD harbour so there is always fresh fish. Last sunday we went on a beautiful walk along the harbour side and whilst we were there i couldn’t resist a look in the fishmongers. The tiger prawns looked so big and fresh i just had to get some, that night we had a rich and creamy tiger prawn risotto. See below for the recipe, enjoy!

Ingredients

6 large fresh Tiger Prawns

1 Cup of Risotto Rice

1 Cup of Peas

3 Cloves of garlic

Large handful of fresh chopped Parsley

1 onion

Salt and Pepper

100g Butter

Olive oil

Serves 2

Directions

Chop the onion and garlic. Pop into a deep based pan with olive oil then fry in a medium heat until soft and translucent.

Meanwhile, in a separate pan, put in the uncooked prawns and fill with water so that they are well covered. Add a tsp of salt and bring to the boil. Once cooked turn off the heat. This will become the flavoursome stock.

Tip in the risotto rice into the pan of onions and garlic. Stir. Cook for a few mins until the rice has started to turn translucent. add more oil if needed.

Take a ladle of the prawn stock and pour it on to the rice. Stir until all of the liquid has been absorbed, repeat the process until the rice has cooked through.

When the prawns have cooked through and are a beautiful pink, remove from the stock and place into a bowl and cover.

Tip the peas and half of the parsley into the risotto and stir in. Season to taste. I added a hefty amount of black pepper, yum! Once you are happy with the texture of the risotto. Add the butter and stir in, this gives it the rich and creamy taste.

Serve with the remaining parsley and the prawns with the shells on or off.

Who is Eats & Treats?

Eats & Treats was founded by Imogen Wood whilst studying her Media Production diploma at South Gloucestershire and Stroud College - United Kingdom. Imogen gained a keen interest in cooking from a young age, through her mother and grandmother. Baking, learning tips and family recipes together. Imogen is currently on a year long trip around South East Asia and working in New Zealand. After traveling she will pursue her dream career in food journalism.
All the recipes that you will see on Eats & Treats are recipes that Imogen has created, tried, tested and loved.